Tag Archives: light

Healthy Carrot Recipes for Munching

Healthy Carrot Recipes

This week, we featured carrots, which are in-season as fall rolls around, in all kinds of healthy carrot recipes.

First up is a light and fluffy Carrot Souffle that will trick even your pickiest eater.

Carrot Souffle
Image and Recipe via Menu Musings

 

Carrot Cake Oatmeal Cookies are the perfect way to get your veggies into your dessert.

Carrot Cake Oatmeal Cookies
Image and Recipe via Amy’s Healthy Baking

 

This Spicy Carrot and Hummus Sandwich is and easy and unique way to eat your veggies.

SPICY CARROT & HUMMUS SANDWICH

 

Carrot Lemonade is complimented by orange to make a unique and refreshing drink.

Carrot Lemonade

 

Creamy Thai Carrot Soup with Basil is a rich and creamy lunch or appetizer.

Creamy Thai Carrot Soup with Basil

 

Make this Carrot Apple Bread to work veggies into your morning meal, without the green smoothie.

Carrot Apple Bread
Image and Recipe via Averie Cooks

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Hearty Vegetarian Meals

Healthy Vegetarian Meals

This week, we took Meatless Monday to a whole new level with hearty vegetarian meals that will even satisfy meat lovers.

First up is an Artichoke Flatbread that makes the perfect lunch:

Artichoke Flatbread

 

Cheesy Black Bean Stuffed Sweet Potatoes with Arugula and Poached Eggs are perfect for brunch or breakfast-for-dinner.

 Cheesy Black Bean Stuffed Sweet Potatoes with Arugula and Poached Eggs
Image and Recipe via How Sweet Eats

 

This Grilled Tofu Teriyaki with Spicy Spinach Udon will help you fall in love with tofu.

Grilled Tofu Teriyaki with Spicy Spinach Udon

 

This Grilled Hummus & Caramelized Onion Sandwich packs a salty and sweet bite.

Grilled Hummus & Caramelized Onion Sandwich

Grilled Hummus & Caramelized Onion Sandwich

 

Vegetarian Lentil Chili is so hearty that it’s a perfect recipe to save for football season.

Vegetarian Lentil Chili

 

Orange Cauliflower is a sweet and fresh take on your takeout favorite.

ORANGE CAULIFLOWER–A VEGETARIAN’S ORANGE CHICKEN

 

Make this Grilled Polenta with Mushrooms for a hearty meal that’s ideal for summer or fall.

Grilled Polenta with Mushrooms

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Vegetarian Entrees

My Healthy Journey: Finding Vegetarian Alternatives

I love a good steak as much as the next meat-eater, but changing to a healthier diet has also meant eating more vegetables than meat. Sometimes, that also means it’s a great idea to try eating vegetarian meals.

Rally has a challenge for just this, called Meatless Days. They ask you to “Skip meat for a day and explore tasty vegetarian protein sources such as tofu, beans, lentils, quinoa, and nuts. It’s good for you, easier on the budget, and eco-friendly too.”

When I went on vacation to Nashville, I’d tried eggplant for the first time. We’d gotten a free appetizer that was eggplant marinated in tomato sauce and other goodness. It was incredibly delicious.

Ever since, I’ve been wanting to learn to cook eggplant myself. This week, inspired by the eggplant recipes I ran on social media earlier in the month, and trying an official meatless day, I made Eggplant Parmesan for the first time.

As I’ve mentioned before, when I cook, I rarely follow recipes or measure things out. But, since I’ve never made this before, I did use this recipe for reference, however I made much less since I was dining for one.

I started by slicing my eggplant into thick slices, about a 1/4 of an inch. Then, I laid them out on a rack and salted them well and left them for 2 hours, to draw the excess water out.

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Once I’d dried off my eggplant, I set up three different bowls to bread the eggplant, one flour, one beaten eggs, and one breadcrumbs and parmesan. Dredge each piece in flour first, then dip in the eggs, then carefully coat in breadcrumb mixture.

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Lay the breaded eggplant out on a foil-covered cookie sheet in a single layer. Drizzle the tops of each piece lightly with olive oil and bake at 425°F for 15-20 minutes. After 8-10 minutes, flip all the pieces over so both sides get golden brown.

 

While the eggplant is cooking, make spaghetti following the directions on the box. (I used whole wheat organic spaghetti.)

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While these are both cooking, you can also start making your favorite tomato sauce recipe. Or if you’re like me and it’s a busy weeknight, you can use a jar of sauce.

I heated up just over half a jar of my favorite store-bought sauce on the stove. I added a dash of garlic powder, salt and pepper, a teaspoon of sugar, and 2 handfuls of sliced grape tomatoes. I let this stew together on the stovetop for 15-20 minutes, to begin to break down the fresh tomatoes.

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If you’re going to use fresh mozzarella, slice or grate it now. I chose to use store-bought, low-fat mozzarella which was already shredded, both to save time and calories.

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Pull your eggplant out of the oven and lower your oven temperature to 350°F. Spread a little bit of your tomato sauce in the bottom of a casserole dish. Layer your eggplant slices on top of it. Top with more of your tomato sauce and your mozzarella and more parmesan.

If you’re making it for one, I used the rest of my tomato sauce and only made one layer. If you’re making a big batch, you will add more than one layer of eggplant, and so you should portion out your sauce and cheese accordingly. Bake for another 10-20 minutes until everything is warm, melted, and bubbly.

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Serve on top of your spaghetti. (I topped mine with a little extra pepper.)

I can honestly say this meal lived up to how delicious it looks. It is rich and so tasty, and packs a big serving of vegetables. Chicken parmesan has long been a family favorite, and I can honestly say that this is just as satisfying.

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Making healthy changes, like meatless days, doesn’t have to be a sacrifice! It just takes a little searching for a good recipe and being willing to try new things.

And you can make using Rally and tracking your goals even easier with their app, so you can check in anytime, anywhere.

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Brunch Recipes to Brunch in Style

Healthy Brunch Recipes

This week in food, we helped you enjoy a healthy version of everyone’s favorite weekend meal with brunch recipes you’ll love.

First up is a Crustless Caprese Quiche, which is rich and good for you.

Crustless Caprese Quiche

 

This Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette is perfect when you can’t decide between breakfast and lunch.

Breakfast Salad
Image and Recipe via A Spicy Perspective

 

Huevos Rancheros are a tasty and fresh Mexican take on your favorite breakfast skillets.

Huevos Rancheros – Skillet Eggs

 

Streusel-Topped French Toast Casserole with Fruit Compote can be made ahead and feels like a treat.

Streusel-Topped French Toast Casserole with Fruit Compote

 

These Red Pepper Baked Eggs are fun, fresh, and easy for your next brunch.

Red Pepper and Baked Egg Galettes from Jerusalem (the book)

 

Skinny Chocolate Chip Buttermilk Scones are perfect with your morning coffee or your afternoon tea.

Skinny Chocolate Chip Buttermilk Scones

 

These Ham and Cheese Breakfast Enchiladas are made overnight to make for a lazy weekend brunch.

Breakfast Enchiladas
Image and Recipe via The Girl Who Ate Everything

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Beautiful Eggplant Recipes

Healthy Eggplant Recipes

This week, we featured delicious eggplant recipes to take advantage of in-season eggplants.

First up was the classic eggplant dip, Baba Ganoush.

Baba Ganoush
Image and Recipe via Simply Recipes

 

Try making this Coconut Curried Eggplant and Chickpea Soup for a rich and satisfying meal.

Coconut Curried Eggplant and Chickpea Soup
Image and Recipe via Bloglovin’

 

These Golden Eggplant Fries are a tasty alternative to your favorite French fries.

Golden Eggplant Fries

 

This Spicy Eggplant Balls with Minty Yogurt Wrap is a light take on the classic meatball sub.

Spicy Eggplant Balls with Minty Yogurt Wrap

 

Savory Eggplant Jerky is a sneaky healthy and delicious alternative to beef jerky.

Recipe: Savory Eggplant Jerky

 

This Thai Basil Eggplant is vegan and gluten-free and is perfect for an entrée or side.

Thai Basil Eggplant (vegan, gluten-free)

 

These mini Eggplant Pizzas are a great snack for all ages.

Eggplant pizza

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Healthy Cucumber Recipes

Healthy Cucumber Recipes

July is the best time of year to find juicy, fresh cucumbers, so we had ways for you to use them in healthy cucumber recipes each day this week.

First up is a refreshing Cucumber and Strawberry Poppyseed Salad that will make a perfect lunch.

Cucumber and Strawberry Poppyseed Salad
Image and Recipe via With Salt & Wit

 

This Watermelon and Cucumber Smoothie is the perfect light summer snack or breakfast on a hot day.

Watermelon and Cucumber Smoothie

 

This Tomato, Cucumber, and Avocado Salad is great dish to take along to summer BBQs and gatherings.

Tomato, cucumber, avocado salad

 

Try making Cucumber Hummus as an easy and tasty summer appetizer.

Cucumber Hummus

 

If you love pasta, these Cucumber Noodles with Garlic Shrimp will be the perfect healthy, summer dinner for you.

Cucumber Noodles with Garlic Shrimp
Image and Recipe via Mommyhood’s Diary

 

Cucumber Vegetable Maki Rolls are a fun and refreshing meal for lunch or dinner.

Cucumber vegetable maki rolls

 

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Summer Fresh Corn

Healthy Fresh Corn Recipes

July is the perfect time of year to eat sweet fresh corn with dinner, so we had great recipes to use it every day this week.

First up was a list from Buzzfeed of 15 different dips or toppings for your ear.

Roasted Corn with Chili Powder, Cotija Cheese, and Cilantro

 

These Chicken, Zucchini, and Fresh Corn Burgers are a healthy way to work corn into your meal.

Chicken, Zucchini and Fresh Corn Burgers

 

This Mexican Street Corn Salad with Avocado is the perfect addition to your taco night.

Mexican Street Corn Salad
Image and Recipe via Cooking Classy

 

Summer Corn Soup is a great light lunch or dinner to use up your fresh ears.

Simple Summer Corn Soup

 

This Summer Corn, Avocado, and Black Bean Salad also makes a great chunky salsa to share before dinner.

Summer Corn, Avocado, and Black Bean Salad
Image and Recipe via Produce on Parade

 

This Southwest Quinoa and Grilled Corn Salad will be delicious hot or cold for barbeques or picnics.

Southwest Quinoa and Grilled Corn Salad

 

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